Description
This Best Vegetarian Lasagna is a hearty and flavorful Italian dish packed with roasted vegetables, fresh spinach, tangy marinara sauce, and creamy ricotta cheese layered between tender lasagna noodles. Perfect for family dinners or special occasions, it's easy to prepare and can be adapted to gluten-free or vegan diets.
Ingredients
Vegetables and Sauce
- 2 tablespoons extra-virgin olive oil
- 8 ounces cremini mushrooms, stemmed and quartered
- 1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces
- 1 medium zucchini, cut into ½-inch pieces
- ½ medium yellow onion, cut into ½-inch pieces
- Sea salt and freshly ground black pepper, to taste
- 3 cups marinara sauce (24 ounces)
- 3 cups fresh spinach
- Fresh basil leaves or chopped fresh parsley, for garnish
Lasagna Noodles
- 15 lasagna noodles (regular; use gluten-free if desired)
Cheese and Filling
- 3 cups whole milk ricotta cheese (24 ounces)
- 3 garlic cloves, grated
- 2 teaspoons lemon zest
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 cups grated low-moisture, part-skim mozzarella cheese
- ½ cup grated pecorino cheese
Instructions
- Prepare the Oven and Vegetables: Preheat the oven to 425°F and line a baking sheet with parchment paper. Lightly oil a 9x13-inch baking dish. Spread the mushrooms, red pepper, zucchini, and onion on the baking sheet. Drizzle with olive oil, then season with sea salt and freshly ground black pepper. Toss to coat evenly and spread out in a single layer. Roast for 20 to 25 minutes until the vegetables are tender and browned around the edges. Reduce oven temperature to 400°F once roasting is complete.
- Cook the Lasagna Noodles: While the vegetables roast, bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions until al dente. Drain the noodles and toss with a light drizzle of olive oil to prevent sticking.
- Make the Ricotta Filling: In a large bowl, combine the ricotta cheese, grated garlic, lemon zest, sea salt, and several grinds of freshly ground black pepper. Stir thoroughly until well mixed and creamy.
- Assemble the Lasagna - First Layer: Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish. Arrange a layer of noodles over the sauce, followed by half of the ricotta mixture spread in an even layer. Evenly distribute half the fresh spinach over the ricotta. Top with half the roasted vegetables and dollop with approximately ⅔ cup of the remaining marinara sauce.
- Assemble the Lasagna - Second Layer: Repeat the layering process by adding another layer of noodles, the remaining ricotta mixture, the remaining spinach, the rest of the roasted vegetables, and another ⅔ cup of marinara sauce. Add the last layer of noodles on top.
- Add Final Sauce and Cheese Topping: Spread the remaining ⅔ cup of marinara sauce over the top layer of noodles. Evenly sprinkle the grated mozzarella cheese and pecorino cheese over the top.
- Bake the Lasagna: Place the assembled lasagna in the preheated oven at 400°F and bake for 30 minutes, or until the cheese is melted, browned, and bubbling.
- Rest and Garnish: Remove the lasagna from the oven and allow it to stand for 20 minutes to set. Garnish with fresh basil leaves or chopped fresh parsley before slicing and serving.
Notes
- I recommend using regular lasagna noodles for a more tender texture in the final dish. If using no-boil noodles, expect to use about ¾ of a 1-pound box as they tend to be shorter.
- When using no-boil noodles, cover the lasagna and bake for 40 to 50 minutes until noodles are tender, then uncover and bake until cheese is browned and bubbly.
- For a vegan version, substitute the ricotta mixture with vegan ricotta, omit the cheese topping, and bake covered at 400°F for 30 to 50 minutes until the pasta is cooked through and heated.
- Make sure to evenly spread the ricotta and vegetable layers for consistent flavor throughout the lasagna.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian